Turkey Patty and Egg Breakfast Muffin
Makes 1 serving

INGREDIENTS
1 muffin, about 65 g English muffin
100 g Turkey breast mince, 2% fat (Shape it wider than the muffin. It shrinks by about a fifth in the pan. Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
1 large (55 g) Egg
20 g Reduced-fat cheddar
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A pinch Smoked paprika
A pinch Salt
To taste Black pepper

METHOD
1. Season the mince with salt, pepper and paprika and press it into a thin patty a little wider than the muffin.
2. Fry it in a sprayed pan over medium-high heat for three minutes a side, until no pink shows in the middle.
3. Lay the cheese on the patty for the last minute. Crack the egg in alongside and cook until the white is set.
4. Toast the muffin and stack the patty, cheese and egg.

Contains gluten cereals, milk and eggs.

RECIPE NOTES
Turkey breast mince at 2% fat is how 41 g of protein fits in 397 kcal. Pork mince at 5% adds 3 g of fat in the same patty and reads more like a sausage.
The patty overhangs on purpose. It shrinks in the pan and lands the right size.

Full recipe: https://www.getfuel8.com/recipes/turkey-patty-egg-breakfast-muffin
